Peanut butter & Jam Cupcakes

What was a childhood without peanut butter and jam sarmies?

But these days all that white bread, sugary jam and cheap crappy peanut butter full of additives is off the menu most places. But I wanted to recreate it as it’s such a winner combo, so I made these cupcakes for a birthday party a few years back as a complete experiment and they’ve been a hit ever since!

Peanut Butter & Jam Cupcakes


  • 1 cup peanut butter sugar free
  • 2 large bananas
  • 1/2 cup dark chocolate chips optional
  • 1/2 tsp bicarbonate of soda
  • 1/4 cup coconut flour
  • 1/4 cup melted butter or coconut oil
  • 1/3 cup honey
  • 1 tsp vanilla extract
  • strawberry jam icing:
  • 1 cup strawberries chopped (about 1 punnet)
  • 1/2 cup cream cheese
  • 1/2 cup whipping cream
  • 1/4 cup granulated sweetener stevia, coconut sugar, erythritol, xylitol etc
  • 1/2 tsp vanilla extract


  • Preheat oven to 180C. Grease cupcake cups (I use silicone baking cups as they're reusable)
  • In a blender combine all your cupcake ingredients except the chocolate chips. You don't have to use chocolate chips, but they do add to the indulgence and nothing is better than peanut butter & chocolate combo
  • Pour the mixture into your prepared cupcake cups, filling 2/3 full
  • Place in the preheated oven and bake for 20 minutes or until a skewer comes out clean of the middle of your cupcakes
  • Move the cupcakes to a cooling rack and remove them from the silicone cups if desired (they'll cool faster if you're in a rush)
  • While the cupcakes cool, get on with making the strawberry jam frosting
  • Using an electric mixer whip the cream to stiff peaks and set aside
  • Use the electric whisk to soften the cream cheese and chopped strawberries and once soft add in the sweetener of your choice, vanilla extract
  • Fold in the whipped cream and stir until combined
  • Top cupcakes with the strawberry jam frosting or cut in half and slather jam on each half with a good smear of grass fed butter
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